Fresh Strawberry Cake with Cream Cheese Frosting
User Reviews
5
Fresh Strawberry Cake with Cream Cheese Frosting
Description
The Fresh Strawberry Cake recipe begins by macerating sliced ripe strawberries with sugar overnight, which releases their juices and softens their texture. Part of this macerated fruit is gently pureed and folded into a batter made from creamed unsalted butter and sugar, egg yolks, milk, vanilla, and sifted cake flour with baking powder and salt. Egg whites beaten to stiff peaks are folded in last to lighten the cake, producing a tender, airy crumb upon baking at 350°F.
The cream cheese frosting is made by combining strawberry puree with firm butter, slightly cold cream cheese, and a large amount of confectioners’ sugar to create a silky, smooth spread that complements the sweet, fragrant cake layers. Thinly sliced fresh strawberries can garnish the frosted cake as a visual and flavorful accent.
Best made with very ripe strawberries for maximum flavor, this cake balances fruit freshness with creamy frosting. The frosting is suited for spreading rather than piping, providing an inviting texture. Careful mixing ensures the cake remains soft rather than tough, emphasizing a delicate crumb suitable for special occasions or dessert menus.
Ingredients
- 16 oz strawberry very ripe, fresh
- 3 tsp sugar
- 12 Tb butter room temp - lightly indents when tapped, not melty at all, unsalted
- 1 ¾ cup white sugar
- 4 large egg whites and yolks separated - room temp
- ¼ cup milk room temp, whole
- 1 TB vanilla extract
- 2 ¼ cup cake flour sifted after measuring
- 4 tsp baking powder
- 1 tsp salt
For the Frosting
- 6 TB Strawberry Puree use leftover puree from cake
- 12 TB butter firm, regular
- 12 oz cream cheese slightly cold
- 24 oz confectioners sugar or 1.5 lbs
- strawberry thinly sliced, fresh, for garnish, optional
Instructions
For the Cake
- Hull and slice fresh strawberries. Toss with 3 tsp sugar and cover. Let sit in fridge overnight, until they become macerated and juicy. Blend strawberries with short pulses, just until pureed. Do not over blend.
- Preheat oven to 350F with rack on lower middle. Line bottom of two 8 or 9 inch round pans with parchment paper. Grease and flour the paper and sides of pans.
- Beat butter and sugar in stand mixer with paddle attachment on medium high, until light and fluffy, about 5 minutes.
- Add milk, yolks, vanilla, and 3/4 cup of strawberry puree - save remaining puree for frosting, filling, or other use. Blend just until combined.
- In separate bowl, whisk together: sifted cake flour, baking powder, and salt. Fold in the butter mixture with rubber spatula, just until wet/dry ingredients are fully incorporated. Do not over mix.
- In a clean bowl, using electric mixer, beat egg whites just until still peaks form. Gently fold egg whites into the cake batter with rubber spatula, softly folding until combined.
- Divide batter evenly among the two pans. Give the pans a gentle shake to level out the tops.
- Bake 20-25 minutes just until toothpick inserted in center has a few tender crumbs attached. Watch carefully so it does not over bake and become dry.
- Let cakes rest at room temp for 10 minutes and turn out onto wire racks. Let cool completely before frosting.
For the Frosting
- In stand mixer using paddle attachment, beat butter on medium speed until it is light, pale yellow, and fluffy. Add cream cheese and beat until combined. Reduce speed to low and add confectioner's sugar and beat until combined.
- Add the strawberry puree and mix just until combined. Place frosting in fridge for at least an hour before use.
- Frost cake as desired; add thinly sliced fresh strawberries for garnish if desired. Frosted dessert should be kept in fridge until ready to serve.
Notes
- Use very ripe strawberries with minimal white flesh for best flavor and sweetness.
- Butter should be at room temperature but not melty to help achieve a light cake texture.
- The frosting is smooth and soft; it spreads best instead of being piped.
- Do not over-mix the cake batter; fold gently until combined to avoid toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 110g | 37% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 544mg | 23% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 89g | 178% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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